Wednesday, October 17, 2007

AN ITALIAN CURE

Well, I've tried everything else in my efforts to get rid of this 'flu so at lunch time I made this red onion soup, which has worked for me before. The use of butter instead of oil indicates the northern Italian provenance of this recipe:

Melt the butter in a heavy pan and add the onions and garlic. You want them to sort of melt into the butter but not brown, so put the lid on and let them cook over a low heat for c. 15 minutes, stirring once. When the onions are soft, add the stock, herbs and seasoning, put the lid back on and simmer for another 15 mins. Towards the end of this time, toast the bread and butter it and put 2 slices in the bottom of each soup bowl. Pour the soup over and serve. Sprinkle with parmesan or not, as you prefer. These quantities will serve 2 generously.

26 comments:

I'm not sure about the onions, I think it is probably the garlic that does the job. I think I am also in need of something similar having picked up a stinker of a cold on my U.S. trip last week - bloody unhealthy airplanes!

Hi, deejay. It probably is the garlic but I don't care if it does the trick! Sorry you've got the lurgy too. Hi, Liz. I just double-checked and I have not posted this recipe before. Thanks for your good wishes.